Almond Butter Apple Pie

This Almond Butter Apple Pie is oozing with flavor (literally). The crust is buttery and perfectly crumbly. The filling is made with vanilla extract, coconut sugar and almond butter. This is the perfect pie to make for Thanksgiving! Warm up a slice with lots of vanilla ice cream on top and you will be in actual heaven.

Pies like this Almond Butter Apple Pie make me think of Thanksgiving, casseroles, family time, fall weather, cozy pajamas. Around this time of year especially, I think about what I am grateful for.

I’m particularly grateful for discovering intuitive eating and allowing myself to fully enjoy the pleasures that come with eating around the holidays (and all year long!) as opposed to stressing over it.

How to make apple pie crust:

In a large bowl, mix flour, coconut sugar (or brown sugar) and salt. Work butter cubes into the flour mixture using a pastry blender or your hands until it becomes like a coarse meal. Add in vodka then mix using hands (quickly so the butter doesn’t melt). Vodka helps add moisture without activating the gluten and making the crust tough. Don’t worry you can’t taste it! Lastly, wrap with plastic wrap and put in the fridge for at least an hour.

How to make apple pie filling:

This is the easiest part of the apple pie recipe (if you don’t count the peeling and cutting of the apples…that shit is not fun). To make the apple pie filling, combine peeled and sliced apples, coconut sugar (or brown sugar), flour, lemon juice, salt, nutmeg, cinnamon, vanilla extract, melted butter and almond butter (I used NuttZo Powerfuel Smooth Nut Butter) in a large bowl. Most apple pie recipes do not include nut butter but I added it to this one for a little something special. It makes the filling a little more gooey and flavorful! You can also use peanut butter to make a peanut butter apple pie instead of almond butter.

This post is sponsored by NuttZo. I only work with brands I trust, personally love and use in my own kitchen. All thoughts and opinions are my own. Thank you for supporting the brands that make it possible for Sunny Thymes to provide free content and inspiration.

How to assemble and bake apple pie:

Put a large baking sheet on the bottom rack of the oven and preheat to 500 degrees.

Spray the pie pan with a little coconut oil or cooking spray. Roll out the pie crust on a surface with a little flour into 2 even circles. Place one of them in the bottom of the pie pan. Put the apple mixture in the unbaked bottom crust.

Put the pie on the hot baking sheet and reduce temperature to 425 degrees. Bake until crust is golden brown (about 20 minutes).

Reduce temperature to 375 and bake another 30-40 minutes until crust is deep golden brown and apple juices are starting to bubble/ooze. Cover with tin foil the last 15-20 minutes to allow the juices to really simmer.

Allow to cool before serving and top with your favorite ice cream (this part is important…to me, apple pie isn’t apple pie without some ice cream melting on top)!

What kind of apples should I use in apple pie?

Granny Smith apples are traditionally used. However, I used Honeycrisp and Fuji apples in this recipe based on personal preference. You can read more about which apples to use for baking here.

Does apple pie need to be stored in the fridge or can it sit out?

You can store it in the fridge or let it sit out. It will last about 2 days on the counter and an extra 2 or 3 days in the fridge.

Almond Butter Apple Pie

Description

This Almond Butter Apple Pie is oozing with flavor (literally). The crust is buttery and perfectly crumbly. The filling is made with vanilla extract, coconut sugar and almond butter. This is the perfect pie to make for Thanksgiving! Warm up a slice with lots of vanilla ice cream on top and you will be in actual heaven.

Instructions

In a large bowl, mix the flour, coconut sugar and salt. Work the butter cubes into the flour mixture using a pastry blender or your hands until it becomes like a coarse meal. Add in vodka then mix using hands (quickly so the butter doesn’t melt). Wrap with plastic wrap and put in the fridge for at least an hour.

For the pie filling:

In a large bowl, toss all of the filling ingredients together until mixed well.

For the pie itself:

Put a large baking sheet on the bottom rack of the oven and preheat to 500 degrees.

Spray the pie pan with a little coconut oil or cooking spray. Roll out the pie crust on a surface with a little flour into 2 even circles. Place one of them in the bottom of the pie pan. Put the apple mixture in the unbaked bottom crust.

Cut the top pie crust into strips and create lattice (see notes for how). Crimp the edges using your fingers.

Whisk the egg white the brush it over the crust.

Put the pie on the hot baking sheet and reduce temperature to 425 degrees. Bake until crust is golden brown (about 20 minutes).

Reduce temperature to 375 and bake another 30-40 minutes until crust is deep golden brown and apple juices are starting to bubble/ooze. Cover with tin foil the last 15-20 minutes to allow the juices to really simmer.

Allow to cool before serving and top with your favorite ice cream!

Notes

If the dough for the crust hardens after being in the fridge, let sit out at room temperature until it’s pliable enough to roll out.

If the crust has softened a lot after you prep the pie and it’s ready to go in the oven, put back in the fridge for about 15 minutes to firm up the crust before baking. Otherwise, the butter will melt quickly and the crust will not come out as intended.

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Hi, I’m Madison!

Thanks for exploring my blog, Sunny Thymes. I hope it can serve as a guidepost in your journey to a healthy relationship with food and your body.

Let me give you an idea of what Sunny Times stands for. I don’t subscribe to any diets. There are no “can’t haves” here. Sunny Times focuses on intuitive wellness: listening to your body to guide your food and exercise choices.